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Topic: possibly a coffee porter (Read 2462 times)

i'm going to brew this beer hopefully in the very near future (within the next couple weeks). it's going to be a porter (crossing fingers) and probably/possibly a coffee porter. the idea is to primary it and then pull a glass off when i transfer to secondary and add brewed coffee to it until it's "right" (if i can get there from here) and then add accordingly and bottle after the fourth week.

here is what i'm thinking. i bought all the extra light dme i could find and had to buy a bag of dark to get the gravity to where i wanted it.

Looking at the grains you picked I think I would do it very differently. Not knowing what's in the dark DME doesn't help, but I would go with 1/2 pound of black patent, the crystal 60 and maybe .25 pounds of special roast.For hops it depends on whether you want an American style or British porter. British porters are not very hoppy (relative to American porters) so I use Goldings at 60 minutes and 20 minutes, especially if you want to add coffee. You really don't want too much going on in your beer if it's gonna work as a coffee porter.

this is where it ended up..... i cold brewed (36 hours) about 5.5 cups of water with about 7 ounces of coarsely crushed super fresh mockhorn island shade tree coffee, bird friendly and whatnot, etc... yield was 32 ounces of pure coffee goodness. total yield was just under 5 gallons after losing over a gallon through the blow-off tube. ran some samples yesterday with the coffee and i have high expectations. the og was 1.082 and it finished at 1.021. 8.2% abv, 32 ibu